Rebecca Nielsen's Recipe

Eggplant Side Dish for Baby - 8 months +

Category: Food for Baby

Serves/Makes: 3 meals
Difficulty: 1
Prep Time: 5 minutes

Ingredients:

1 T Olive Oil
1 large japaneese eggplant* cubed small
1/2 small purple onion chopped fine
1 small clove garlic minced in food processor
1/2 t fresh thyme chopped
1/4 c homemade low sodium chicken stock

Directions:

In medium skillet heat 1 T olive oil over medium heat. Add onion, cook 2 minutes, add garlic and thyme and stir 1 minute.

Add eggplant and chicken stock and cook till eggplant is very soft.

Use immersion blender to puree. Put in ice cube trays and freeze. Store in zip top bags.

When ready to serve take out what you need and reheat.

* Japaneese eggplant lookes like a lavender zuchinni. If you can't find one use a baby eggplant. Try not to use the big dark purple ones as they tend to be too bitter for baby.